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[[Image:Mentaiko.jpg|right|thumb|Mentaiko]] |
[[Image:Mentaiko.jpg|right|thumb|Mentaiko]] |
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{{nihongo|'''Mentaiko'''|明太子}} is the marinated [[roe]] of [[Alaska pollock|pollock]] and [[Pacific cod|cod]] is a common ingredient in [[Japanese cuisine]]. Mentaiko originated from ''myeongnan jeot'' of Korea [[Jeotgal]]. {{nihongo|Toshio Kawahara|川原 俊夫|''Kawahara Toshio''}}, a [[Busan]]-born Japanese, adapted [[Korea]]n mentaiko to Japanese tastes in Fukuoka in the 1949. The typical seasoning and flavor is different in Japan.<ref>{{korean|hangul=명란젓 |rr=Myeongnanjeot}}. </ref><ref>{{ko icon}} [http://www.fukuya.com/Korean/ Introducing Fukuya.]</ref> |
{{nihongo|'''Mentaiko'''|明太子}} is the marinated [[roe]] of [[Alaska pollock|pollock]] and [[Pacific cod|cod]] is a common ingredient in [[Japanese cuisine]]. Mentaiko originated from ''myeongnan jeot'' of Korea [[Jeotgal]] and was introduced to Japan after the [[Russo-Japanese War]]. {{nihongo|Toshio Kawahara|川原 俊夫|''Kawahara Toshio''}}, a [[Busan]]-born Japanese, adapted [[Korea]]n mentaiko to Japanese tastes in Fukuoka in the 1949. The typical seasoning and flavor is different in Japan.<ref>{{korean|hangul=명란젓 |rr=Myeongnanjeot}}. </ref><ref>{{ko icon}} [http://www.fukuya.com/Korean/ Introducing Fukuya.]</ref> |
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Mentaiko is made in a variety of flavors and colors and is available at airports and main train stations. It is usually eaten with [[onigiri]], but is also enjoyed by itself with [[sake]]. A common variety is {{nihongo|spicy mentaiko|辛子明太子|karashi mentaiko}}. It is a product of the [[Hakata-ku, Fukuoka|Hakata]] [[wards of Japan|ward]] of [[Fukuoka City]]. |
Mentaiko is made in a variety of flavors and colors and is available at airports and main train stations. It is usually eaten with [[onigiri]], but is also enjoyed by itself with [[sake]]. A common variety is {{nihongo|spicy mentaiko|辛子明太子|karashi mentaiko}}. It is a product of the [[Hakata-ku, Fukuoka|Hakata]] [[wards of Japan|ward]] of [[Fukuoka City]]. |
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Revision as of 16:29, 1 April 2015
Mentaiko (明太子) is the marinated roe of pollock and cod is a common ingredient in Japanese cuisine. Mentaiko originated from myeongnan jeot of Korea Jeotgal and was introduced to Japan after the Russo-Japanese War. Toshio Kawahara (川原 俊夫, Kawahara Toshio), a Busan-born Japanese, adapted Korean mentaiko to Japanese tastes in Fukuoka in the 1949. The typical seasoning and flavor is different in Japan.[1][2]
Mentaiko is made in a variety of flavors and colors and is available at airports and main train stations. It is usually eaten with onigiri, but is also enjoyed by itself with sake. A common variety is spicy mentaiko (辛子明太子, karashi mentaiko). It is a product of the Hakata ward of Fukuoka City.
Mentaiko was nominated as Japan's number one side dish in the Japanese weekly magazine, Shūkan Bunshun.[3]
See also
References
- ^ Korean: 명란젓; RR: Myeongnanjeot.
- ^ Template:Ko icon Introducing Fukuya.
- ^ Ahn (안), Min-jeong (민정) (2011-05-06). 일본인 좋아하는 밥반찬에 한국의 그것?. JPNews (in Korean). Retrieved 2011-12-08.
